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Roasted Butternut Squash Custard Pie With A Pecan
Crust
1
1/4 Pound Butternut squash
Olive oil
Salt
1
1
1
1
1
1
4
2
1
1
Recipe Pecan Crust; recipe above
/4 Cup Steen's 100 percent Pure Cane Syrup
/4 Cup Sugar
Pinch Salt
/2 Teaspoon Ground cinnamon
Teaspoon Pure vanilla extract
Eggs
Egg yolks
−1/2 Cup Whole milk
Cup Caramel Sauce
Spiced Cream; recipe follows
SPICED CREAM
1
1
1
1
Quart Heavy cream
/4 Cup Granulated sugar
/2 Teaspoon Ground cinnamon
/4 Teaspoon Freshly grated nutmeg
Preheat the oven to 400 degrees F.
Season the squash with olive oil and salt. Place on a roasting pan and roast
for 1 hour. Remove and cool completely. Place the pie shell in the oven and
bake for 10 minutes. Remove the pie crust from the oven and cool. Peel away
the skin and remove the center seeds of the roasted butternut squash. Place
the squash in a large mixing bowl. Mash the squash until smooth. Add the
cane syrup, the sugar, pinch of salt, cinnamon, and vanilla. Mix well. Add
the eggs and egg yolks and mix well. Stir in the milk and whisk well. Pour
into the pie shell. Cover the edges of the crust with aluminum foil. Reduce
the oven temperature to 350 degrees F. Bake for 40 minutes. Remove the foil
and continue to bake for 25 minutes, until the center is slightly firm.
Remove and cool on a wire rack. The pie will still continue to cook while
cooling. Cover with plastic wrap and refrigerate until chilled. Slice into
individual servings and place on serving plates. Garnish with a drizzle of
Caramel sauce and a dollop of Spiced Cream.
Yield: 8 servings
SPICED CREAM:
Beat the cream with an electric mixer on high speed in a large mixing bowl
for about 2 minutes. Add the sugar, cinnamon, and nutmeg and beat again
until the mixture thickens and forms stiff peaks, another 1 to 2 minutes.
Roasted Butternut Squash Custard Pie With A Pecan Crust
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